Words cannot express how happy I am that it's finally getting cold. Winter means Thanksgiving and Christmas, my birthday, scarves, boots, jeans, possibly snow (thought not often enough for my liking), hot chocolate and apple cider, fireplaces, blankets, snuggling, and all manner of happy coziness, which makes this little introvert dance with joy. Winter also means Crock Pot - and soup!
I love soup because it's such a good, easy, hearty, relatively healthy food that makes terrific leftovers or freezer meals, and I really love soup in the Crock Pot because it's easy. For last night's recipe, I chopped everything up on Sunday night, so yesterday morning all I did was dump everything in the Crock Pot.
Unfortunately, I must've done that wrong somehow. We've made this potato-leek soup before, and it was delicious. It was also white, not brown. It also had more flavor, although I'm not sure how/why that would be. It was good before, or at least good enough to keep the recipe! Anybody have any idea what might have gone wrong? Recipe below...
Brown Potato-Leek Soup
4 Russet baking potatoes
1 small onion
2-3 cloves garlic
4 C chicken stock
salt and pepper to taste
Wash and cube potatoes.
Cut leeks lengthwise and rinse well to remove all dirt. Chop roughly.
Dice onion and garlic.
Put ingredients into Crock Pot with salt and pepper to taste.
Cook 7-8 hours on low, or 3-4 hours on high.
Be mystified, along with your fiance, as to why it's brown. And tasteless.